1- In a large sauté pan pour the duck fat, when it has melted well place your pork chops, season, mark them on both sides then lower the heat and arrange your apple wedges around them, cook for 10 minutes turning your apples over, place your shallots on each chop then turn off the heat and cover (rest for at least 10 minutes).
2- In a nice deep dish arrange your chops and apples around them then deglaze your sauté pan, heat it then deglaze with your Banyuls to loosen the juices let it reduce slightly and pour this hot juice over your chops.
*Noir de Bigorre pork has the AOP designation which indicates its excellence, the Spanish cousin breed is named "La Pata Négra"
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